Monkey Bread
How to make the best gooey monkey bread ever! This recipe is made from scratch with homemade biscuit dough, cinnamon sugar, & a buttery brown sugar glaze.
Servings: 16 servings
Calories: 333kcal
Ingredients
- 4 cups all-purpose flour
- 2 tablespoons baking powder
- 2 teaspoons kosher salt
- 1/2 cup Keller's Creamery unsalted butter, cold
- 1 1/2 cups buttermilk, cold
- 1/2 cup granulated sugar
- 2 teaspoons cinnamon
- 1 cup brown sugar (loosely packed)
- 3/4 cup Keller's Creamery unsalted butter, melted
Instructions
- Preheat the oven to 350 degrees F, and generously mist a 10-cup bundt pan* with non-stick spray.
- Place the flour, baking powder, and salt in a large mixing bowl, and whisk to combine.
- Cut the butter in until only pea-sized pieces remain.
- Stir in the buttermilk until a dough forms, and gathers itself into a ball that pulls cleanly away from the sides of the bowl.
- Place the sugar and cinnamon in a shallow dish, and stir together.
- Scoop the dough into 1-tablespoon sized balls, roll them in the cinnamon sugar to coat, and place them in the prepared pan.
- When all the dough has been scooped and rolled in cinnamon sugar, whisk the brown sugar and melted butter together in a medium-sized bowl, then pour over the unbaked monkey bread.
- Bake the monkey bread for 30 to 35 minutes, or until it's puffed and crusty on the top. (A skewer or toothpick inserted in the thickest part of the bread should come out clean.)
- Cool the monkey bread for 10 minutes, then invert onto a serving plate and enjoy!
Notes
A few more great quick bread recipes:
*Other sized pans can be used; please see above.
Nutrition
Calories: 333kcal | Carbohydrates: 45g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 40mg | Sodium: 322mg | Potassium: 236mg | Fiber: 1g | Sugar: 20g | Vitamin A: 480IU | Calcium: 114mg | Iron: 1.7mg